Veal Or Chicken Scaloppine With Saffron Cream Sauce

• 1 lb veal (or boneless chicken breasts)
• salt
• pepper
• 2 1/2 tablespoons butter
• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, sliced (or button mushrooms)
• 2 large shallots, finely chopped
• 3/4 cup dry white wine
• 1 cup broth (beef or chicken depending on meat)
• 1/4 teaspoon saffron thread
• 3/4 cup heavy cream (or half & half)
• 1/2 cup frozen green pea, thawed
• 1 lemon, cut into wedges

1. Sprinkle the meat with salt and pepper.
2. Melt 1/2 T Butter and 2 tsp of oil in heavy frying pan over high heat.
3. Working in batches, add meat and saute until just cooked through and golden, about 45-60 seconds per side.
4. Transfer to a platter and tent with foil to keep warm. Repeat with more butter and oil as necessary.
5. Melt 1 T butter and add 1 T oil in same pan over high heat. Add the mishrooms and shallots, sprinkle with salt and pepper and saute until mushrooms are golden brown, about 8 minutes.
6. Add wine, broth and saffron and simmer until the liquid is reduced by half, about 5 minutes.
7. Add cream and boil until the sauce thickens slightly, stirring often, about 4 minutes.
8. Add peas and return the sauce to a simmer.
9. Season sauce with salt & pepper to taste.
10. Pour sauce over scaloppini and serve with lemon wedges.

veal, salt, pepper, butter, olive oil, cremini mushrooms, shallots, dry white wine, broth, saffron thread, heavy cream, frozen green pea, lemon

Taken from www.food.com/recipe/veal-or-chicken-scaloppine-with-saffron-cream-sauce-163363 (may not work)